Ingredients:
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Directions:
In a large sauté pan, sauté the turkey over medium-high heat, stirring frequently, until browned evenly. Drain the turkey on paper towels and set aside.
Spray a wide nonstick skillet with vegetable oil spray. Over medium heat, sauté the apple and onion, stirring frequently, until the onion is translucent. Set aside.
In another large skillet, heat the olive oil over low heat just until warm. Stir in the flour and curry powder. Heat and stir over medium-low heat until the flour begins to bubble.
In a bowl, combine the bouillon granules, dry milk and skim milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce).
Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens. When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through.
In a large nonstick skillet, toast the rice over medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled; this is desirable).
Add raisins and stock, bring the mixture to a boil, reduce the heat to low, cover the pan and cook for 25 minutes or until the liquid is absorbed.
Serve Turkey Curry over Raisin Rice. |
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